Buttermilk Fried Chicken Breasts

overhead view of buttermilk fried chicken on a table

4.83 from 29 votes

Buttermilk Fried Chicken Breasts

Here is how to make buttermilk fried chicken breasts! Soak chicken breasts in buttermilk, dip in flour coating and then fry in a pan for tender, juicy chicken.

Prep Time20

Cook Time15

Soaking Time8

Total Time8 35

Course: Main Dish

Cuisine: American

Keyword: buttermilk chicken, chicken dinner, comfort food, fried chicken

Servings:

Calories: 382kcal

Author: Julie Clark

Ingredients

Buttermilk Soak

2 1/3 pounds boneless, skinless chicken breasts
2-3 cups buttermilk

Flour Coating

1 cup all-purpose flour 130 grams
1/4 cup cornstarch 30 grams
2 teaspoons paprika 4 grams
1 teaspoon black pepper 2 grams
2 teaspoons salt (or less, to taste) 10 grams
1/2 teaspoon dry mustard 1 gram

Buttermilk Dip

1 cup buttermilk

For Frying

1/4 cup canola oil (or your favorite oil)

US Customary - Metric

Instructions

Prepare the Chicken

The chicken breasts we used were large (3 chicken breasts = 2 1/3 pounds). If the chicken breasts you are using are also large cut them in half to get 6 pieces.
Place the chicken breasts in a zippered plastic bag. Use the side of a meat tenderizer to pound the chicken breasts to 1/2" thickness throughout so they cook evenly. 2 1/3 pounds boneless, skinless chicken breasts

To Soak the Chicken

Plan for at least 8 hours of marinating the chicken. Place the chicken in a glass bowl and pour enough buttermilk over them to just cover them. We used about 2-3 cups of buttermilk. 2-3 cups buttermilk
Cover the bowl with plastic wrap and place it in the fridge for at least 8 hours up to 24 hours.

For the Flour Coating

In a bowl, mix together the flour, cornstarch and spices. Mix well. 1 cup all-purpose flour, 1/4 cup cornstarch, 2 teaspoons paprika, 1 teaspoon black pepper, 2 teaspoons salt, 1/2 teaspoon dry mustard

Coat the Chicken

Pour 1 cup of buttermilk into a bowl. 1 cup buttermilk
Take a piece of chicken from the buttermilk soak and allow it to drip for a few seconds.
Place the chicken in the flour mixture and turn to coat.
Dip the chicken in the bowl of buttermilk.
Coat one last time with flour.
Place the chicken on a plate to rest. The chicken should rest for 20 minutes before frying.

Fry the Chicken

In a deep skillet, heat 1/4 cup oil over medium-high heat. 1/4 cup canola oil
When the oil is hot, place the chicken in the frying pan and allow it to cook for 6 minutes.
Turn the chicken to cook on the other side and cook until the chicken is no longer pink inside, about another 4-6 minutes (depending on thickness). When the internal temperature of the chicken reaches 165 degrees Fahrenheit, the chicken is done.
Remove the chicken to a wire rack with paper towels underneath to drain and catch any excess drips. This will help that chicken keep its crunch rather than getting soggy. Allow the chicken to sit for 5 minutes before serving because it will be very hot inside!

Video

Notes

The calories shown are based on the recipe making 6 pieces of chicken, with 1 serving being 1 piece of chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition